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| Sikhye | |
 Sikhye served in a bowl | |
| Korean name | |
|---|---|
| Hangul | 식혜 |
| Hanja | 食醯 |
| RR | sikhye |
| MR | sikhye |
| This article is part of a series on |
| Korean cuisine 한국 요리 조선 료리 |
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Drinks List of Korean drinks
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Sikhye (Korean: 식혜, also spelledshikhye orshikeh; also occasionally termeddansul orgamju) is a traditional sweet Koreanrice beverage, usually served as adessert. It is a popular beverage in South Korea, often found in the beverage sections of convenience stores. It is a drink made by fermenting rice with malt to give it a sweet taste.[1] In addition to its liquid ingredients,sikhye contains grains of cooked rice and in some casespine nuts.[2] It is similar to the Chinesejiuniang and Japaneseamazake.
Sikhye is made by pouringmalt water onto cooked rice. The malt water steeps in the rice at typically 62 degrees Celsius until grains of rice appear on the surface. The liquid is filtered and boiled until it gets sweet enough (no sugar is added to this drink).
In South Korea and in overseas Korean grocery stores,sikhye is readily available in cans or plastic bottles.[2] One of the largest South Korean producers ofsikhye is the Vilac company ofBusan. Most cannedsikhye typically have a residue of cooked rice at the bottom. Homemadesikhye is often served after a meal in a Korean restaurant.
The method of making sikhye is to first measure the malt properly, put the skin in warm water, wash it, strain it through a fine sieve, and then let the water settle. Grow it in the ground and water it occasionally.[1]
There are several regional variations ofsikhye. These includeAndongsikhye andyeonyeop sikhye oryeonyeopju, a variety ofsikhye made inGangwon province. Andongsikhye differs in that it includesradishes,carrots, and powdered red pepper. Also, it is fermented for several days as opposed to being boiled.[3] The crunchy texture of theradish is kept despite the longer fermentation process; a soft texture would indicate an inferior product. Whereas the sweet canned or restaurant sikhye is enjoyed as a dessert beverage, Andong sikhye is appreciated as a digestive aid, containinglactobacillus.
Sikhye is also referred to by the namesdansul (단술) andgamju (감주;甘酒). Both of these names mean "sweet wine" and are also used to refer to asweet, slightly alcoholic rice wine.[2]
Hobak-sikhye (pumpkin sikhye) is a water-boiled broth with pumpkin, steamed rice, and malt. It is fermented for several days at a proper temperature. Some sugar is added to taste sweet.
It is original sikhye inAndong, South Korea. It is a little bit different from other Sikhyes. This Sikhye's color is light red with red pepper added.
Though also made with rice, it is left to ferment naturally rather than rushed through the process using the boiling method. Sikhye, especially the type enjoyed in this city but also the most common variety, is high in probiotic bacteria.[4]
Yeonyeop-sikhye is made by wrapping the hot glutinous rice, sake, and honey in a lotus leaf. Before drinking, put up a few pieces of pine nuts.
Sikhye is believed to aiddigestion, as it contains dietary fiber andanti-oxidants. It was regularly served to royalty after meals to help digestion.[5]
Sikhye is said to help people who have a "cold" constitution to be warm and also helps those who have too "warm" constitution to be less warm.[5] It is also believed to be very helpful for relieving hangovers.[5]
Sikhye is a word that does not exist in China or Japan, but rather a Korean word similar to "shikhye" with similar pronunciation and meaning. Sik (or Sak) is related with mature and Hye is making alcohol or sweet juice. These two words were combined to form. However, there is not yet a solid literary basis for etymology.[6]
Barley is sprouted in water, then ground, filtered, and fermented.[7]the barley is made into grounded and fermented food
